Pineapple Crumble with Cinnamon and Coconut

Pineapple crumble with subtle hints of coconut & cinnamon might just become your new favourite dessert recipe. Sweet yet tart tropical flavours pair well with vanilla ice cream and this easy dessert can be oven-ready in 15 minutes.

This rather tropical pineapple crumble with cinnamon and coconut makes a delightful change to more traditional fruit crumbles.

And since fresh pineapple is at it’s prime in the UK springtime, this pudding is a great way to ease out of winter mode without giving up the comfort food entirely.

Serve this pineapple crumble with a scoop of ice cream alongside – it’s hands-down the best accessory! Either vanilla, coconut or pineapple ice cream would all pair well.

Why Make This Fresh Pineapple Recipe

Four reasons! This pineapple crumble is:

• quick & easy – it can be in the oven in around 15 minutes
• surprising – nobody will be expecting tropical fruit underneath that crisp crumble topping
• easy to make in individual serving pots or one large one
• generously proportioned – it can serve 4 hungry diners or stretch to 5 more dainty servings with ease

Ingredients

Try your hardest to use fresh pineapple – it’s the best option for this recipe. You’ll need a medium-sized ripe one, giving around 500g of fruit once the skin and inedible core have been removed.

I’ve included a little cornflour with the pineapple. This helps turn the juice from the pineapple lusciously saucy when combined with the sugar.

I’ve included desiccated (shredded) coconut in the crumble topping to give both texture and flavour. Although I used store-bought, it is possible to make your own.

Step by Step Instructions

Arguably, the most time-consuming aspect of this pineapple crumble recipe is preparing the fruit, but it’s only a five-minute task. If you are unsure how to cut pineapple, take a look at these instructions.

Step 1: Preheat the oven to 180C/ 350F/ GM4 and grease an ovenproof dish with butter

Step 2: Prepare the pineapple by removing the ends, skin, ‘eyes’ and core. Chop into small pieces (if your pineapple yields too much fruit, the leftovers can be frozen). Put in a bowl and sprinkle the cinnamon, brown sugar and cornflour over the top. Mix with a spoon

Step 3: Make the crumble topping by rubbing the butter into the flour and white sugar until it resembles breadcrumbs. Mix in the coconut, demerara and oats, using your fingers to briefly rub them in too (20 seconds)

Step 4: Tip the pineapple into the prepared dish and spoon the topping over it, then bake for 25-30 minutes until the fruit is bubbling and the topping is golden brown (cover loosely with foil if the coconut appears to be browning too quickly)

Let sit at room temperature for 10-15 minutes before serving.

Tips and FAQs

Expert Tips

It is pretty hard to mess up this recipe for pineapple crumble as it’s very straightforward. However, as always, here are some watch-points to help ensure a successful bake:

• Use the right quantities – a set of digital scales is invaluable when it comes to any baking recipe. They are so much more accurate that cup measurements
• Pick a ripe pineapple – it will be juicy and sweet – taste it to check if needs be
• Ensure all skin, the tough core and any ‘eyes’ are removed from the pineapple – if left on the pineapple they will be unpleasant to chew
• Don’t forget the cornflour when preparing the fruit base – this is essential to create a sauce around the fruit and avoid an unappetising liquid at the bottom of the pan
• The cinnamon and coconut are both optional. You can make a straight pineapple crumble without them if desired

Frequently Ask Questions

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Have you made this pineapple crumble? I hope you enjoyed it – let me know how you got along by leaving a comment or rating below. You can also show me your creation on Instagram by tagging me @jane_littlesugarsnaps.

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